Use of a smoke condensate for browning and smoking food
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Solution Overview
Problem
Current methods for smoking and flavoring protein-containing foods require separate facilities and processes, which are time-consuming and space-intensive, and do not allow for precise control or efficient integration with cooking processes.
Innovation Solution
An oven system with multiple chambers and conveyor belts that allows for the precise application of smoke condensate through atomization or spraying, enabling simultaneous cooking, drying, and flavoring, with controlled temperature and humidity conditions to achieve desired browning and smoking effects.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If smoking and flavoring are carried out in a separate smoking house after cooking, then the product achieves desired smoke flavor and appearance, but the production time increases and space requirements increase
Solution Approach 1:
The patent combines the cooking process and smoking/flavoring process into a single oven system. The cooking chamber is equipped with smoke condensate application means that can introduce smoke flavor during the cooking process itself, eliminating the need for a separate smoking house and reducing both production time and space requirements while maintaining product quality
2Reliability
If smoking and flavoring are carried out in a separate smoking house before or after cooking, then the product achieves desired smoke flavor, but the space requirements and facility complexity increase
Solution Approach 1:
The patent integrates smoke condensate application means directly into the cooking oven, merging two separate facilities (cooking oven and smoking house) into one system. This reduces facility complexity and space requirements while maintaining the ability to produce smoked-flavored products with desired quality
Solution Approach 2:
The cooking oven is designed to perform multiple functions: it can cook products and simultaneously apply smoke condensate for flavoring. The oven system becomes multi-functional, eliminating the need for dedicated smoking equipment and facilities
3Productivity
If smoke condensate is applied to the product in the oven, then production time is reduced and flavor is improved, but there is a risk of polluting the oven
Solution Approach 1:
The patent uses atomization as an intermediary method to apply smoke condensate. The smoke condensate is converted into a fine aerosol or vapor form that can be evenly distributed and absorbed by the product surface during cooking, preventing liquid accumulation and oven pollution while enabling precise dosing
Solution Approach 2:
The smoke condensate is transformed from liquid phase to aerosol/vapor phase through atomization before application to the product. This phase transition enables complete evaporation and absorption during cooking, preventing liquid smoke from pooling and contaminating the oven
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach reduces production time, enhances flavor and appearance, minimizes environmental risks, and allows for precise dosing and evaporation of smoke and flavoring liquids, ensuring complete evaporation and absorption without contamination of the oven.
Implementation Method 1
The atomization of the smoking- and/or flavoring-liquid leads to a complete evaporation of the smoking- and/or a flavoring-liquid
Implementation Method 2
The atomization of the smoking- and/or flavoring-liquid leads to a complete evaporation of the smoking- and/or a flavoring-liquid
Implementation Method 3
the adsorption of the smoke/flavor to the product is sufficient to achieve the desired taste
Implementation Method 4
The conveyor means is preferably an endless conveyor belt... The temperature of the gas is adjusted by a heater
Implementation Method 5
the gas is circulated in the each chamber, preferably separately, preferably by a blower, which extracts the gas out of the chamber at one end and reintroduces the gas at another end. Due to this recirculation, there is a gas-motion in the chamber that improves the heat-transfer from the gas to the product
Implementation Method 6
The humidity of the gas is adjusted by adding steam or for example air with a low humidity
Data Source
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AI summary
The present invention relates to an oven comprising: • - a first chamber (3) and a second chamber (4), which are separated by separation means (2) • - conveyor means (7) for guiding products from the inlet (10) through these chambers to the outlet (12), • - temperature control means (15) for controlling the temperature and/or humidity in each chamber individually using a fluid, respectively, and • - a passage (2.1) in the separation means (2) through which the conveyor means are directed from the first chamber to the second chamber.